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New England Style Fish Cakes and Tart-er Tartar Sauce
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Description
New England Style Fish Cakes and Tart-er Tartar Sauce. Classic New England flavors in a crispy fish patty paired with the world’s best homemade tartar sauce.
Ingredients
- FOR THE FISH CAKES:
- 2 pounds Firm Fleshed Boneless And Skinless White Fish Fillets Such As Cod, Blue Hake, Or Haddock
- 2 cups Freshly Made Medium Fine Breadcrumbs, Roughly Equivalent To 6 Slices Of Bread
- 3 stalks Celery, Finely Diced
- 1 bunch Scallions, Finely Minced
- ¼ cups Fresh Parsley, Finely Minced
- 3 whole Large Eggs
- 1 Tablespoon Dried Basil Leaves
- 1-½ teaspoon Old Bay Or Other Seafood Seasoning
- Salt And Pepper, to taste
- Neutral Oil, Such As Canola, For Frying
- __
- FOR THE TARTAR SAUCE:
- 1 cup Greek Yogurt
- ¼ cups Mayonnaise
- ¼ cups Minced Scallions
- 2 Tablespoons Minced Cabbage
- 1 Tablespoon Minced Green Pepper
- 1 Tablespoon Lemon Juice
- 2 teaspoons Dill Pickle Relish
- ½ teaspoons Dried Dill Weed
- ¼ teaspoons Celery Seed
Preparation
Roughly cut the fish fillets into two-inch chunks and place the pieces into the work bowl of a food processor fitted with a blade. Pulse several times until the fish is broken down into a puree that still contains some pieces. No pieces should be larger than pebble-size.
Add the processed fish and the remaining fish cakes ingredients to a large bowl and mix until uniform.
Place a 12-inch nonstick skillet over medium-high heat and add a thin coating of oil to the pan; a tablespoon should be sufficient. Swirl the oil to coat the pan.
Working quickly, form ½-cup of the fish mixture into a thin patty and carefully place it into the oiled pan. The pan should fit four patties at a time. Once all four patties are in the pan, raise the heat to high and cook for five minutes. Carefully flip the patties and cook for five more minutes.
Transfer the fish cakes to a plate lined with a paper towel.
Repeat with the remaining fish mixture, adding a little oil to the pan as necessary.
Serve immediately.
The addictive tartar sauce is much more flavor-packed than most alternatives. Oh yes, put it on fish, but don’t stop there. It’s an explosive change to the usual mayonnaise on a hamburger. French fries take on a whole new dimension when dipped into Tart-er Tartar Sauce. Once you’ve tried it, you’ll plan meals around it!
To make the sauce, stir all ingredients together in a bowl, cover tightly and refrigerate for at least an hour before serving.
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4 Comments
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Rebecca on 5.17.2010
Insouciant- I’m with ya! This is one of my favorite warm weather meals. I like to cook them in a massive cast-iron skillet outdoors… Then the kitchen doesn’t have to be heated up at all!
Insouciant on 5.14.2010
I loved these! I served them burger style with onion rolls and coleslaw. I made them with haddock and they were delicious. A perfect warm weather meal!
Rebecca on 4.12.2010
I’m sorry it didn’t work out for your kathipaul. What type of fish and bread did you use?
kathipaul on 4.8.2010
I am not sure if it was recipe error, or chef error, but my fish cakes came out just not quite right. They seemed a bit dry – maybe I used too much breadcrumbs. Perhaps I didn’t get the fish pieces small enough?
And, the fish cakes seemed to have a little bit of an aftertaste – not sure what that was about. Maybe my ratios of ingredients in the tart-er sauce were not quite right.
Overall – this recipe was really close to being good, but not quite there for me. I do not think I’ll be making it again.